PROSCIUTTO, PEACH AND HALOUMI SALAD
This prosciutto, peach and haloumi salad with grilled ciabatta is a delicious combination of fresh flavours. Perfect for lunch or dinner – make the most of summer fruits while they’re available!
Grilled juicy peaches contrast deliciously with the salty prosciutto and haloumi cheese. If you don’t have peaches, try nectarines instead. You could even cook this meal on the barbecue if you like.
Served with extra slices of ciabatta, this dinner is actually more filling than it sounds. Leave a comment below and let me know if you enjoyed it!
PROSCIUTTO, PEACH AND HALOUMI SALAD
This prosciutto, peach and haloumi salad with grilled ciabatta is a delicious combination of fresh flavours. Perfect for lunch or dinner - make the most of summer fruits while they’re available!
Ingredients
DRESSING
- 2 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 1 tsp wholegrain mustard
- 1 tsp honey
SALAD
- 250 g green beans (8.8oz)
- 1/2 telegraph cucumber
- 60 g Mediterranean rocket (2.1oz)
- 4 yellow peaches
- 70 g sliced prosciutto (2.5oz)
- 200 g haloumi (7oz)
- 1 loaf ciabatta bread
- 2 tsp olive oil
- Cooking oil spray
Instructions
MAKE DRESSING
Combine dressing ingredients in a jar and season with salt and pepper. Shake well to combine.
PREPARE SALAD
Trim ends off the beans, then cut beans in half and place in a microwave-safe dish. Microwave for 1 minute, until just tender. Slice cucumber into thin rounds. Divide rocket, beans and cucumber between individual serving plates.
Cut peaches into quarters, discarding the stones. Tightly wrap each quarter in a slice of prosciutto. Slice haloumi into strips and cut each strip in half. Cut the loaf of ciabatta into thick slices.
Heat 1 teaspoon olive oil in a large frying pan over medium-high heat. Add prosciutto-wrapped peaches and pan fry for 1-2 minutes each side, until golden brown and warmed through. Remove from pan onto a plate and carefully wipe pan down. Heat remaining teaspoon oil in the pan, then add the haloumi. Cook for 1-2 minutes each side, until golden. Reduce heat to low, move haloumi to one side and add peaches back to pan to keep warm.
Spray a large chargrill pan with cooking oil and bring to a medium-high heat. Chargrill ciabatta slices, watching carefully to ensure you don’t burn them.
SERVE
Distribute peaches and haloumi between serving plates on top of salad greens. Drizzle with dressing. Tear some of the ciabatta into pieces and scatter over the top. Serve with extra slices of ciabatta and butter, if desired.
Recipe Notes
WINE MATCH: Go for a Rosé or a Pinot Gris.
GLUTEN-FREE OPTION: Ensure prosciutto is gluten-free. Use a loaf of gluten-free bread instead of ciabatta.
INGREDIENT NOTES / SWAPS: You can use nectarines instead of peaches.
ALTERNATIVE COOKING METHOD: This meal could be cooked on the barbecue instead of the stove. Ciabatta can be toasted or served fresh instead of chargrilling.
STORING AND REHEATING: Store peaches and haloumi separate to other salad ingredients and reheat in the microwave or frying pan. Dress salad just before serving.
